Creamy Coconut Chicken Curry – Fast and Fancy! (she: Leesh and Lu)

Coconut Chicken Curry is simple and fast enough for a weeknight, but fancy enough for company, too!

As the weather warms up, we are ever on the lookout for meals that can be on the table quickly and don’t require the oven. This Creamy Coconut Chicken Curry definitely fits the bill! It’s one of those meals that is so fast and simple to make, but feels fancy enough to serve to company. Something about the coconut makes it feel fresh and summery to us.

The original recipe called for grilling the chicken before simmering it in the sauce, but we found that step to be time-consuming (skewering each piece of chicken and babysitting it over the grill) so we cut it out and found that we didn’t miss it at all. We used boneless, skinless chicken thighs, but you could also use chicken breasts.

A word of caution to anyone tempted to lighten it up: you won’t get the same results with lite coconut milk in this recipe, so make sure to use the full-fat variety here. You’ll know it’s not lite when you open the can and it’s separated like the picture above. The picture doesn’t exactly look appetizing, but the full fat coconut milk will give you that rich and creamy texture you want in this curry.

We served it with Basmati rice and it was gobbled up by even the pickiest kid at our table. Heat up some Naan bread and steam a side veggie and you’ll have yourself a pretty stellar meal in under 30 minutes.

Chop the chicken into bite-sized pieces. Sprinkle with salt and pepper and half of the curry and half of the garam masala. Toss to coat evenly and set aside.

In a large skillet over medium heat add the oil and heat until shimmering. Add the onion and cook for 2-3 minutes or until the onion is tender, stirring often. Add the garlic and cook, stirring constantly for 30 more seconds. Add the other half of the curry powder and garam marsala. Cook, stirring occasionally until fragrant (about 1 minute). Add coconut milk, tomato paste, and chicken broth. Transfer mixture to a 2 cup measuring cup and blend with an immersion blender until smooth.

Return blended sauce to pan and add chicken pieces in. Bring to a simmer for cook for 15 minutes. Add cream and heat until warm. Serve over rice and top each serving with fresh cilantro.

Leesh and Lu's Recipe Box is who we are. And you are probably wondering if those are nicknames. They are! Leesh is Alycia, and Lu is Lindsay. We are sisters, just 2 years apart in age. We've always been close! It's so fun to have such a close relationship! We enjoy doing lots of the same things, such as: cooking, baking, eating, being with family, playing games, being outside, being involved in our church and community, crafting, (attempting) sewing, and trying to be organized. We both love to try new things in the kitchen. Not all new recipes we try are share-worthy. We only share recipes here that we try and love. Our motto is, "Tried and True by Leesh and Lu". And not just because it rhymes--because it's the truth. We hope that you will try and love our recipes too!

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